If you’ve never heard of Potica, you’re not in the minority. Unless you have roots in Slovakia or Yugoslavia you may never have heard mention of it.
But Potica is definitely a delicious and easy-to-make taste of Eastern Europe. On one of my trips to Europe, I was fortunate enough to sample this pastry onboard a Viking River Cruise.
The chef was kind enough to let me watch the preparation and I’m happy to be able to share it with all of you.
Potica (pronounced po-teet-sah), is a Slovenian (Croatian / Yugoslavian) nut roll that is traditionally made for Easter and Christmas. But it’s a wonderful treat, any time of the year.
What Ingredients do I need to make Potica?
Let’s start by gathering the ingredients we need to make Potica. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make pastry dough for Potica?
Start by making the dough.
- Stir the sugar, salt and ¼ cup butter into hot milk.
- Cool to lukewarm. (a drop on your wrist won’t feel hot)
- Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
- Stir in lukewarm milk mixture to the yeast.
- Add 2 eggs and 2.5 cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
- Gradually add in remaining 2 cups flour; knead by hand until the dough is stiff enough to leave side of bowl.
- Place the dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
- Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.
How do I make the walnut filling?
- In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of the melted butter, cinnamon and vanilla.
- Stir until well blended and set aside until needed.
- When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
- Roll the dough out to a 30×20” rectangle.
- Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
- Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching edges of dough with fingers.
- On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
- Let rise in a warm place (85F), covered with a towel, for one hour.
- Preheat oven to 350F.
- Brush the potica with 2 Tablespoons of melted butter.
- Bake 35-40 minutes until golden.
- Cool on wire rack before cutting.
Recipe FAQ’s
You can make this recipe and cut the dough into 2 or 4 equal parts and make smaller loaves. They would be the perfect size for a housewarming or holiday gift.
The most popular filling for potica is made with walnuts which is what this recipe uses. Other popular fillings include hazelnut, chocolate, Nutella, poppy seed, cottage cheese, and honey.
you can also make savory versions of Potica using egg with tarragon, or chive. But my favorite version actually uses bacon with egg.
Depending upon the region of Eastern Europe potica is also known as povitica, povtica and potvitsa.
Anyway you slice it, you’re going to love this rich, flavorful pastry. Why not make a new family tradition with this Eastern European Pastry? You don’t have to be from that part of the world to enjoy the deliciousness of Potica.
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Potica – Traditional Slovenian Nut Roll
Ingredients
Dough
- ½ cup granulated sugar
- 1 teaspoon salt
- ¼ cup butter
- 1 cup hot milk
- 2 packages active dry yeast
- ¼ cup warm water (105-115F)
- 2 eggs
- 4 ½ cups unsifted all-purpose flour
Filling
- 3 large eggs
- 4 cups (1lb) walnuts, finely chopped
- 1 cup light brown sugar packed
- ⅓ cup butter melted
- 1 teaspoon vanilla bean paste or extract
- 1 ½ teaspoons cinnamon optional
Instructions
Dough
- Stir the sugar, salt and ¼ cup butter into hot milk.Cool to lukewarm. (a drop on your wrist won’t feel hot)
- Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
- Stir in lukewarm milk mixture to the yeast mixture.
- Add 2 eggs and 2 ½ cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
- Gradually add in the remaining 2 cups flour; knead by hand until the dough is stiff enough to leave the side of the bowl.
- Place the dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
- Let the dough rise in warm place (85F) free from drafts, until doubled in size – about an hour.
Filling
- In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of melted butter, cinnamon and vanilla.Stir until well blended and set aside until needed.
Assembly
- When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
- Roll the dough out to a 30×20” rectangle.
- Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
- Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of dough with your fingers.
- On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
- Let the potica rise in a warm place (85F), covered with a towel, for one hour.
- Preheat oven to 350F.
- Brush the potica with 2 Tablespoons of melted butter.
- Bake for 35-40 minutes until golden brown.
- Cool on wire rack before cutting.
Alice J OConnor says
If I divide into 4 smaller loafs how long do I cook them?
Chef Dennis Littley says
I’ve never cooked smaller loaves so I’m not entirely sure. I would take a look at 25-30 minutes, leaning towards the longer time
Christine says
My parents grew up in Wyoming mining towns that were very diverse with immigrants from around the world. A favorite recipe for the holidays was Potica. I do not have Slovenian ancestry, but my family certainly shares this traditional treat. My 28 year old just asked if we can make it at Thanksgiving for his new girlfriend! This recipe will be perfect.
Darryl says
I make something similar, but it is not with yeast. My grandparents on my dad’s side were Russian and Slovak from the old country. With how poor folks were from the old country, I wonder if yeast would have been used. Maybe beer yeast? My recipe uses cream cheese, butter, , vanilla, egg yokes and flour. I play with the recipe and add in leveling agents. The filling I use is a caramel toasted pecan and almond that is accented off with spiced rum and orange zest. Two of the egg whites are used to make a sugar vehicle for the caramel nut mix. It bakes at 375 for 20-25min being egg washed the last 3-5 for sheen. I never remember my grandmother making a bread dough version, but all that matter is it is dang delicious. Thanks for sharing this one.
Louise Gray says
My grandparents were from Slovenia. This was a staple at our house for the holidayz. I was determined to make it for this 2020 holiday season. I made a few adjustments to suit my dietary preferences. I used almond milk, egg whites in a carton, and Land of Lakes margarine. It turned out well, Loved how my house smelled while baking it. Brought back memories. This will be my go to recipe for Potica.
Denise says
I have my Slovenian grandmas recipe and her special pans and luckily I watched her make it a couple of times. I make it at least once a year and have I think have finally figured it out. It’s a labor of love, for sure. My recipe makes 3 loaves. Filling is made with ground walnuts, honey, sugar, butter, evap milk, vanilla, eggs and a bit of cinnamon.
Jackie Winne says
Just like my Grandma’s – Thanks so much for this recipe!
Linda Burgeson says
I’m going to try this…. my gramma used to make it… can I add honey to the filling recipe . One cup? Thx for your advice and a Happy Holidays!
Chef Dennis Littley says
I’m not entirely sure how it will react since this was a guest post and the original blogger is no longer around, but if you do, you may want to cut back the brown sugar.
Darlene says
I can’t physically knead anymore, can this dough be made in a bread machine without any recipe changes?
Chef Dennis Littley says
I’ve never made this dough using any type of mixer Darlene, but I don’t see why a bread maker or mixer wouldn’t work.
Larry Mayer says
In my Slovenian Grandmother’s novel that she wrote 100 years ago, when the female protagonist was asked how she made her potica, she replied, “Keep the sponge warm and don’t chill the dough.” Do you know what she is referring to?
Chef Dennis Littley says
The sponge would be sort of a starter for the potica, it isn’t used in this recipe. As for don’t chill the dough, that isn’t something you would normally do for this type of bread. I think the saying is probably more poetic in reference than literal. Of course, not being versed with this type of cooking it could be an accurate statement.
Kathryn DeStazio says
I’ve used a bread maker to make the bread. Always turned out well. My shoulders are bad. Just wish I could find a way to roll out the bread. No family near-by , so I haven’t had potica in what seems like a very long time.
Rose Mary says
Easy to follow directions, Smells wonderful, Just took it out of oven. Going to surprise my parents for Easter. Delicious !
Victor says
The recipe I use came with my grandmother from Ljubljana in 1942.
The filling contains honey, 1 tsp lemon zest and white raisins replacing the brown sugar.
The dough is rolled out on a floured tablecloth which is then used to create the roll.
The roll is cut in half and baked in bread pans lined with parchment paper.
Diane Vidmar says
My grandparents came from Ljubljana in the 1890s and Potica was a big part of my younger years thanks to them. A holiday staple. Sadly, no one wrote down the recipe and now my sister and I are trying to recreate the family recipe (it’s a work in progress). This recipe seems the closest to my memories, except my grandma baked it in loaf pans like yours. Think I’ll give this one a try. Happy Potica making!! D. Vidmar
Jennifer A Percin says
this is similar to my family’s version but no lemon zest.
Rachel says
My grandfather was Yugoslavian and made this every year at Christmas time. Sadly nobody had his recipe after he passed .I found yours and it is exactly the same. Thank you so much for posting this.
Chef Dennis Littley says
you’re welcome! I hope it makes your holidays happier!
Viviane Pavich says
I never asked my mother-in-law for her recipe ,I just found your recipe and I will make it for Thanksgiving. I will let you know how it turns out. Thank you.
nina says
We made this for Christmas and it was amazing. I used a little less salt. Also it does take a few hours so make sure you have a good chunk of time.
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe!
Jack Smith | BBQRecipez.com says
My granny was an amazing baker too.. or at least that’s how I remember it! She made the best biscuits.. and she’d have no idea what a blog is if she was still around 😉 These potica look amazing!
Carla says
I have made this but the top crust rises & pulls away from the body of the roll. Do I have too much flour as it rolls up? Should I prick the loaf as I roll it up? Even as I slice it the top crust falls away from the loaf? I an puzzled as I have made this many times & cannot figure out why this is happening?
Chef Dennis Littley says
Carla, this was a guest post done for me and unfortunately I can’t get a hold of the person that wrote the post, so I don’t have an answer or you
Naterica says
I just watched the American Baking show and they said that happens from the steam that comes off the filling, that the top crust needs to be rolled thinner…
Rajki says
My mother told me to brush egg whites on rolled dough .yes, it have to be rolled thinly roll it tightly
Rhiannon H says
Carla, in my community (heavy Slovenian influence), the many bakers who make and sell potica (many offer it year-round), the top layer falls away like you describe. The many years I’ve had potica, it’s always been like that. It doesn’t bother me, but I suppose for presentation purposes it wouldn’t be welcomed. I know when I buy it, it’s been refrigerated since they make so much of it at once. Maybe that’s the reason?